I tried something new in this risotto which resulted in a creamier version.
My friends, Carol and Inaki harvested some Milky mushrooms (pictured on top) and Oyster mushrooms (lower). In 45 minutes we had a nice meal.
2 tbsp olive oil
1 tbsp butter
1/2 cup chopped white onions
150g asstd sliced mushrooms
1/4 c white wine
1 c Arborio rice
6 cups hot chicken stock
1 oz cream cheese
1 tbsp sour cream
chopped parsley, for garnishing
Start with heating the olive oil and butter.
Add garlic and onions and cook for 1 minute.
Add mushrooms, stir to coat, cooking 2 minutes.
Add rice, stir coat rice with oil, cook 2 more minutes.
Now we will add the chicken stock 1/2 cup at a time. Stirring often until almost dry, then add another 1/2 cup.
Keep doing this until the rice is al dente, about 30 minutes. I didn't use all of the 6 cups of stock (5 1/2 cups only). If you use up all your stock and the rice is still hard in the middle, you can go ahead and add hot water. Taste and season with salt and white pepper.
You can actually stop right here and serve with parmesan cheese but he next step is what made this dish creamier.
Add the cream cheese and sour cream and stir until well blended. Garnish with parmesan cheese and choped parsley. Serve immediately.
I served this with baked salmon. It was really good.